Ingredients with Measurements:
- 1 lb. fresh fish fillets (tilapia or any white fish)
- 1/4 cup bagoong (shrimp paste)
- 2 tbsp. calamansi juice
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 2 ripe mangoes, diced
- 1 small red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1 tbsp. honey
- 1 tbsp. lime juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowls
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, combine bagoong, calamansi juice, brown sugar, soy sauce, and water. Mix well until the sugar is dissolved.
3. Add the fish fillets to the marinade and let it sit for at least 30 minutes.
4. In another mixing bowl, combine diced mangoes, red onion, jalapeno pepper, honey, lime juice, salt, and pepper. Mix well and set aside.
5. Grill the fish fillets for 3-4 minutes per side or until cooked through.
6. Serve the grilled fish with the mango salsa on top.
Time:
Preparation time: 40 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 4g
Protein: 25g
Carbohydrates: 30g
Fiber: 3g
Sugar: 24g
Sodium: 900mg
Substitutions for ingredients:
- Tilapia can be substituted with any white fish.
- Bagoong can be substituted with fish sauce.
- Calamansi juice can be substituted with lemon or lime juice.
- Honey can be substituted with sugar or agave nectar.
Variations:
- Add chopped tomatoes to the mango salsa for a different texture.
- Use grilled pineapple instead of mango for a tropical twist.
- Add diced avocado to the mango salsa for creaminess.
Tips and tricks:
- Make sure to oil the grill or grill pan before grilling the fish to prevent sticking.
- Use a fish basket or aluminum foil to prevent the fish from falling apart on the grill.
- Adjust the amount of jalapeno pepper according to your desired level of spiciness.
Storage instructions:
Store leftover grilled fish and mango salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled fish in the microwave or oven until heated through. Serve with the mango salsa.
Presentation ideas:
Serve the grilled fish on a bed of rice and top with the mango salsa. Garnish with chopped cilantro and green onions.
Garnishes:
Chopped cilantro and green onions
Pairings:
Serve with steamed rice and a side of grilled vegetables.
Suggested side dishes:
Grilled vegetables, garlic rice, or a side salad.
Troubleshooting advice:
If the fish is sticking to the grill, make sure to oil the grill or grill pan before grilling. If the fish is falling apart, use a fish basket or aluminum foil to keep it together.
Food safety advice:
Make sure to marinate the fish in the refrigerator and discard any leftover marinade. Cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bagoong is a traditional Filipino condiment made from fermented shrimp or fish. It is commonly used in Filipino cuisine as a flavor enhancer.
Flavor profiles:
Salty, sweet, tangy, and spicy.
Serving suggestions:
Serve the grilled fish with the mango salsa on top for a flavorful and colorful dish.
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Region: Philippine